Prep Time: 40 minutesCook Time: 25 minutes
Grade: A
Make Again: Yes
Recipe Source: Cook's Country (February 2006)
This one is really easy to put together. The prep isn't quick because you have to make the "crust" first after boiling the pasta, and then make the filling, but there is plenty of downtime and not much cutting going on with this one.
I did skip the ricotta layer, because I didn't have any on hand, and just used more ground beef in the sauce. It was really good, and a nice change of pace from regular pasta with sauce. An easy recipe for something a little different that still gives you traditional Italian flavors.
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